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Iced summer green pea soup

Yield: 4 Servings

Ingredients:

• 750 g Peas; shelled Salt Pepper ground
• 1 md Onion; sliced
• 1 md Potato; sliced
• 1 Lettuce
• 250 g Thin cream
• 750 ml Chicken stock
• 1/2 Lemon; juice

Instructions:

Slice the potatoes and onions thinly and put them in a saucepan with the shelled peas (weighed shelled) the lettuce and half the chicken stock. Bring gently to the boil cover and simmer quarter of an hour. Pour into a blender or liquidiser and blend to a puree. Return to the rinsed out pan reheat and simmer 5 minutes. Now add the cream and the lemon juice. Season well with salt and pepper cool and chill. Serve well chilled.

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